A few weeks ago I posted a photo of my new favorite kit gadget – a veggie spiralizer. There are so many great dishes that can be created with this tool. Below is the first of many recipes to come.
- 3-4 zucchini
- 2 portobella mushrooms chopped
- 1 onion chopped
- 3-4 cloves garlic minced
- 1-2 T olive oil
- 3-4 cloves garlic
- 1 1/2 – 2 c fresh basil
- 1/4 – 1/3 c pine nuts
- 1/8 – 1/4 c olive oil
- 1-2 T lemon juice
- 3-4 T nutritional yeast
- Salt/pepper to taste
For the Sauce…..
- In a food processor, pulse garlic cloves.
- Add basil and pulse until chopped.
- Add pine nuts, nutritional yeast and lemon juice.
- While blending, slowly add olive oil to make a rich, creamy paste.
- In a large skillet, heat olive oil on medium.
- Saute onions until soft. Add mushrooms and garlic. Continue to saute until all liquid is gone.
- Empty onion/mushroom mixture into separate bowl.
- Spiralize your zucchini into noodles. Make sure that you cut your ‘noodles’ every few spins. Otherwise you will end up with long, continuous noodles that are hard to eat!
- Reheat skillet to medium.
- Heat half of your pesto sauce.
- Add your zucchini noodles. Saute zucchini about 5 minutes.
- Add onion/mushroom mixture and incorporate with zucchini and pesto. Heat another few minutes, adding the remainder of your pesto.
Make sure that you don’t overcook your zucchini. It will become mushy if overheated and create excess liquid in you pan.
You can substitute yellow squash or use half zucchini and half squash for your noodles. You can also choose how thick or thin you would like your noodles to be. Just remember that thinner noodles will cook faster!